This quick Easy Tortellini with Sautéed Vegetables dish is full of tasty flavors and colors! With cheese-filled tortellini and fresh veggies, it’s a simple way to enjoy a warm meal.
Plus, who doesn’t love a meal that takes less than 30 minutes to make? I often toss in whatever veggies I have on hand—perfect for cleaning out the fridge!
Key Ingredients & Substitutions
Tortellini: Cheese tortellini is the star here. If you can’t find it, feel free to use another type of pasta like bowties or fusilli, or even make it with vegetable or gluten-free tortellini for a different twist!
Olive Oil: Olive oil is great for sautéing. If you lack it, you can use sunflower, canola, or avocado oil instead. I love the hint of flavor olive oil brings, but any cooking oil will work well here.
Vegetables: This dish is flexible! You can substitute zucchini with bell peppers or use spinach or kale instead. Swap out corn for peas or shredded carrots for added sweetness.
Marinara Sauce: If you’re out of marinara, you can use any tomato-based sauce or just a splash of broth for a lighter option. I sometimes add a little pesto for extra flavor on this dish!
How Can I Ensure My Vegetables Are Perfectly Sautéed?
Sautéing vegetables perfectly is key for great texture and flavor. Here are some steps to help you get it just right:
- Heat the oil until it shimmers before adding the onion. This helps to sauté without steaming.
- Don’t crowd the pan! If it’s too full, the veggies will steam instead of sauté. Cook in batches if needed.
- Stir occasionally to promote even cooking and caramelization. This gives that lovely rich flavor.
- When your vegetables are tender but still vibrant in color, it’s time to add the next ingredient!
Following these tips will make your sautéed vegetables a flavorful highlight in this dish! Enjoy your cooking experience!
Easy Tortellini with Sautéed Vegetables
Ingredients You’ll Need:
- 12 oz (340 g) cheese tortellini (fresh or frozen)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small zucchini, sliced into half-moons
- 1/2 cup corn kernels (fresh or frozen)
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup marinara or tomato sauce
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped (optional)
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
Total time for this dish is about 20-25 minutes. You’ll need roughly 10 minutes for prep (chopping and measuring ingredients) and 15 minutes for cooking. Quick and perfect for a busy weeknight!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once boiling, add the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes, until they are al dente. When done, drain the tortellini and set it aside.
2. Sauté the Vegetables:
While the tortellini is cooking, take a large skillet and heat the olive oil over medium heat. When the oil is hot, add the finely chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent.
3. Add Garlic and Other Veggies:
Next, stir in the minced garlic and cook for just 30 seconds until it’s fragrant. Now, add the sliced zucchini and corn to the skillet. Sauté everything together for about 5-6 minutes until the vegetables are tender, stirring occasionally to prevent sticking.
4. Mix in Tomatoes and Sauce:
Toss in the halved tomatoes and cook for an additional 2-3 minutes, allowing them to soften. Then, add your marinara sauce to the vegetable mix, stirring everything to combine and letting it cook for another 2 minutes to warm through.
5. Combine with Tortellini and Season:
Now, gently add the drained tortellini to the skillet, carefully tossing it with the vegetable mixture. Season with salt and freshly ground black pepper to taste to enhance the flavors.
6. Finish and Serve:
Remove the skillet from the heat and fold in the chopped basil and parsley if using. Serve your warm tortellini dish in bowls, sprinkling with grated Parmesan cheese on top if you like a cheesy finish!
This recipe is not only vibrant in color but rich in flavor, making it a delightful and healthy meal option. Enjoy every bite!
FAQ for Easy Tortellini with Sautéed Vegetables
Can I Use Frozen Tortellini?
Absolutely! Frozen tortellini works perfectly fine. Just cook them according to the package instructions, and they will taste great in this dish. No need to thaw them beforehand!
What Other Vegetables Can I Add?
This recipe is super versatile! Feel free to add bell peppers, spinach, mushrooms, or even asparagus. Just ensure they’re chopped into bite-sized pieces and adjust the cooking time slightly based on their tenderness.
Can I Make This Recipe Ahead of Time?
You can prep the vegetables and cook the tortellini ahead of time! Store them separately in the refrigerator for up to 2 days. When ready to serve, simply reheat in a skillet and combine with the sauce. Fresh basil should be added just before serving for the best flavor.
How Should I Store Leftovers?
Leftover tortellini can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or broth if needed to prevent drying out.
